Ravioli in Tomato Sauce

1 package refrigerated ravioli
I tablespoon olive oil
1 (8 oz) sliced mushrooms
1 can beef broth
1 can tomato paste
1/2 teaspoon fennel seed
1/2 teaspoon red pepper flakes

Cook ravioli.

Saute mushrooms in oil. Remove from pan. Stir together broth, tomato paste, fennel and red pepper. Bring to a boil, and simmer 5 minutes, or until broth is reduced by half and sauce is thickened.

Combine tomato sauce and ravioli.